Monday, July 4, 2016

Peach Crisp with a Gingersnap Crumb Topping

Today I'm so excited to share a recipe I spotted for Peach Crisp with a Gingersnap Crumb Topping on Sweet Peas & Saffron. This concoction is a keeper guys! Oh so good and easy to make.

If you read my weekending post, you know that on Saturday morning Eric and I headed to our local orchard, Eckert's, for some fruit picking. The blackberries and peaches are in season so it was doubly fruitful (pun intended).

Here's What You Need

Filling

6 cups sliced peaches (peeled and sliced)

¾ cups granulated sugar

1 tablespoon lemon juice

4 teaspoons cornstarch

Topping

1 cup all purpose flour

⅓ cup granulated sugar

⅓ cup brown sugar (packed)

16 gingersnap cookies ((or 4 oz); crushed)

⅛ teaspoon ground ginger

½ cup butter (melted)

Here's What You Do

Preheat the oven to 375 degrees.

Peel and slice your peaches.

Throw the gingersnaps in a plastic bag and crush them up. I like to use my rolling pin to smash them.

Mix the peaches, sugar, lemon juice and cornstarch in a square pan. I used an 8x8. If you use a larger one, I would add more peaches.